Popcorn Chicken
Bite size pieces of fried chicken with a crispy coating and a flavourful crust. You can make this delicious popcorn chicken and a dipping sauce in no time!
Servings: 4 people
Ingredients
- 500 grams boneless chicken
- 1 cup buttermilk
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1 teaspoon rosemary finely chopped
- to taste salt
- 1 cup cornflakes
For the dipping sauce
- 1/2 cup yogurt
- 1/2 teaspoon black peppercorn coarsely ground
- a pinch rosemary finely chopped
- 1/2 teaspoon lime juice
- to taste salt
Instructions
For the popcorn chicken
- Add butter milk, turmeric powder, chilli powder, finely chopped rosemary, salt to a large mixing bowl.
- Mix well. This is our marinade.
- Cut the chicken to small cubes and add to the marinade. Stir well to coat the pieces, and let it marinate for 10 minutes.
- Put the cornflakes in a plastic bag. Close the bag, and run a rolling pin on the bag to crush the cornflakes*.
- Transfer this crushed cornflakes to a plate.
- Heat some oil** in a deep-bottom pan.
- Take a chicken piece, roll it in the cornflakes, and slowly place it in the oil.
- Repeat for a few more pieces. Don't overcrowd the pan, or let the oil temperature drop.
- We want the chicken pieces to be cooked inside without burning the outer cornflakes coating. It should be crispy.
- Once the chicken pieces are uniformly fried, scoop them out using a slotted spoon and place on a kitchen towel to soak up the oil.
- Fry the remaining chicken pieces in batches.
Dipping Sauce
- Add 1/2 cup yogurt, lime juice, coarse black pepper, salt and some finely chopped rosemary to a small mixing bowl.
- Combine well to make our dipping sauce.
Notes
*You don't have to beat the bag with the pin, rolling itself is sufficient to reduce them to a coarse texture
**Test if the oil is hot enough by dropping a little marinade. If it bubbles and comes to the top your oil is hot